This recipe creates a traditional Korean pajeon with a perfect balance of crispy exterior and tender interior. The key to success is maintaining a hot pan for that signature crisp texture while ensuring the batter cooks through completely. Don't worry if your first pancake isn't perfect - like most pancakes, the first one is often a practice run!

1. Step 1: Cut the green onions into 3-inch lengths

   Wash the green onions thoroughly and pat them dry with paper towels. Trim off the root ends and any wilted parts. Cut the green onions into 3-inch lengths.

2. Step 2: Combine the flours and salt

   In a large mixing bowl, combine the all-purpose flour, rice flour, and salt. Whisk together to evenly distribute the ingredients.

3. Step 3: Gradually add cold water while whisking

   Gradually add the cold water to the flour mixture while whisking to prevent lumps. The batter should be slightly thinner than American pancake batter, similar to a crepe batter.

4. Step 4: Add beaten egg and whisk until smooth

   Add the beaten egg to the batter and whisk until fully incorporated. The batter should be smooth and have a pourable consistency.

5. Step 5: Fold in green onions

   Add about three-quarters of the green onions to the batter and gently fold them in, making sure they're evenly distributed but not breaking them.

6. Step 6: Heat oil in a non-stick skillet

   Heat a 10-inch non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan evenly.

7. Step 7: Pour batter and arrange green onions on top

   Pour half of the batter into the pan (if making two large pancakes) or a quarter of the batter (if making four small pancakes). Spread the batter evenly in a circular shape. Arrange some of the remaining green onions on top in a single layer.

8. Step 8: Cook until golden brown on bottom

   Cook the pancake for 3-4 minutes until the bottom is golden brown and crispy. Gently lift the edge with a spatula to check.

9. Step 9: Flip and cook the other side

   Carefully flip the pancake using a large spatula. If needed, add another teaspoon of oil around the edges of the pan. Cook for another 2-3 minutes until the other side is golden and crispy.

10. Step 10: Prepare the dipping sauce

    While the pancake cooks, prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) in a small bowl.

11. Step 11: Cut pancake into serving pieces

    Transfer the cooked pancake to a cutting board. Cut into wedges or squares using a knife or kitchen scissors. Repeat the cooking process with the remaining batter.

12. Step 12: Serve hot with dipping sauce

    Serve the pajeon immediately while hot and crispy, with the dipping sauce on the side.

Pajeon is traditionally enjoyed on rainy days in Korea, as the sound of the pancake sizzling in the pan is said to mimic the sound of rainfall. For variations, you can add other ingredients like thinly sliced vegetables, seafood, or kimchi to the batter. The pancakes are best enjoyed fresh and hot, but leftovers can be reheated in a skillet to restore some crispness.